The Pastry Chef in San Francisco

by Chai MishraJanuary 28, 2020

A pastry chef by education, Michelle wanted to de-commodify granola. Instead of bland, overbaked balls of oats, Michelle wanted to create something evocative and compelling. After hundreds of taste tests and thousands of batches go granola, Michelle has made granola making into a gourmet art form— every bit as thoughtful and intense as what you'd expect from a trained pastry chef. Michelle pushes the envelope with every new flavor she develops and makes us all rethink what granola can be.